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Peperoni In Salsa (Capsicum Peppers In Sauce) (P, KLP, TNT)
Source: "La Cucina Ebraica Di Casa Nostra," By Valeria Norsa Pesaro
Serves: 4

4 fleshy peppers (capsicums, maybe bell peppers in US?)

Scorch the skin of the peppers over a flame, turning them on a fork. Remove the outer skin under running water and then dry well.

Remove seeds and white parts and slice them; arrange on a large, flattish plate, dress with a sauce made up of finely chopped garlic, chopped parsley, salt and pepper, oil, and a little vinegar. Serve cold.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A